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Blackened salmon wraps with cucumber & yogurt
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2 cloves garlic, crushed
2 tsp light muscovado sugar
1 tsp Chinese five spice
2 tsp soy sauce
240g pack 2 Scottish salmon fillets, skin removed
½ cucumber, diced
1 salad onion, very thinly sliced
½ x 28g pack coriander, roughly chopped
75g essential fat free Greek yogurt
2 malted rye tortilla wraps
1. Preheat the grill to high. Line a grill pan with foil. Combine half the garlic with the sugar, five spice and soy sauce in a bowl. Add the salmon fillets, turning them in the mixture until coated. Place on the grill pan.
2. Mix together the cucumber, salad onion and three-quarters of the coriander. Stir the remaining garlic into the yogurt and season lightly.
3. Grill the salmon for about 4 minutes on each side until cooked through, opaque and just beginning to blacken around the edges, drizzling with any remaining soy mixture. Lay the wraps on top and heat briefly under the grill until warmed through. Transfer the wraps to plates and spoon the cucumber mixture down the centre. Break the salmon fillets over the salad and serve with the remaining coriander, and the yogurt dressing on the side.
Typical values per serving:
1.1g omega 3; 1 of your 5 a day; low in saturated fat.
This recipe was first published in June 2019.
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